Ingredients
6 cups confectioners’ sugar
2 cup creamy peanut butter
1/2 cup butter, room temperature
2 tsp vanilla extract
6 cups semisweet chocolate chips
Directions
In the bowl mix together sugar, peanut butter, butter, and vanilla until slightly crumbly. Roll dough into One inch size balls. Place each ball on baking sheet lined with wax or parchment paper or tin foil; stick a toothpick into each ball.
Chill in freezer for 1 hour.
In saucepan, double boiler, over medium low heat melt chocolate chips; stir until smooth. Dip each ball into hot melted chocolate; leaving a small hole of the peanut butter dough showing on top of each ball, thus the “buckeye.” Let excess chocolate drip back into pot.
Place buckeye back onto lined baking sheet. Repeat with rest of the balls
Cover loosely with plastic wrap; refrigerate overnight. Next day, remove toothpicks and serve.
Source: Granny's Favorites Cookbooks
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